australian desserts: Classics

Showing posts with label Classics. Show all posts

Molasses Crinkles

Molasses Crinkles ~ our family-favorite classic molasses cookies. Who needs those ginger snaps from a box when you can whip up your very own ginger & molasses beauties at home?

Do you have some family favorites that seem to fall off your baking or cooking radar screen for a while? I'm not sure why it happens, but at times I seem to forget about some of our favorites. And that's exactly what happened with these beautiful and delicious Molasses Crinkles. I have no idea why ... but I hadn't made these in years. And I'm so glad I finally remembered them. It's fun when you rediscover an ol' favorite classic!
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Molasses Crinkles ~ our family-favorite classic molasses cookies. Who needs those ginger snaps from a box when you can whip up your very own ginger & molasses beauties at home?

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Classic Pineapple Casserole {Country Crock #QuickFixCasseroles}

This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

I'm generally not a fan of hot pineapple. Like on pizza. Nope ... to me, pineapple is something that's just supposed to be eaten cold.

So the first time I encountered this pineapple casserole ... probably needless to say, ... I was very skeptical.

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This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

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Southern Strawberry-Coconut Punch Bowl Cake

So you've heard of a trifle, right? Well, what about a punch bowl cake? Your familiarity with this term probably depends upon where you live!

In the South, we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes ... layers of cake pieces, fresh fruit, and something-yummily-creamy all piled together in a gorgeous glass bowl ... yum. The glass bowl, of course, just so happens to quite frequently double as a punch bowl ... and you guessed it, that's how these cakes got their name.

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Hershey's Chocolate Syrup Cake {& KitchenAid Mixer GIVEAWAY for Mother's Day!}

Want a KitchenAid Mixer? Well, it's your lucky day! 'Cause you could win one right here on The Kitchen is My Playground! Yup, I've teamed up with a group of awesome bloggers to give away a KitchenAid Mixer in honor of Mother's Day. And let me just tell you, my KitchenAid Mixer made whipping up this easy Hershey's Chocolate Syrup Cake even easier. Just follow the instructions below to enter for your chance to win ... and then check out how to make this moist and scrumptious chocolate cake.

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New England Boiled Dinner {aka ~ Corned Beef & Cabbage}

New England Boiled Dinner ... corned beef, cabbage, carrots, onions, potatoes, and turnip all simmered together until tender ... oh, how I had forgotten how much I love you!

I grew up on this stuff. But until last weekend, I had never made it myself. And, seriously, it had been about twenty years since I'd had it last. {Am I seriously old enough to say it's been twenty years since something?? Oh, yes ... yes, I am.} Now, my Southern-born-and-bred husband had never had it. This weekend, I decided I needed to change all that.

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Thankful ... My Personal Cancer Story {and Chocolate & Cheesecake Cupcakes}

"To everyone who is battling cancer, I hope you are all successful against this disease. I hope that for all those counting down to your dates of being declared *cancer free* that you all celebrate that anniversary with your loved ones. To all those who have never had to deal with this disease personally within your families, I hope that you never do."

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

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7 Layer Cookies

Merry Christmas in July! My bloggy friend Yvonne at Stone Gable has a Christmas in July party going on right now, and today she posted the most beautiful white poinsettia stockings. Impressive. Truly impressive.

While I choose to live in denial that some local stores already have their Christmas decorations out ... I kid you not ... three weeks ago I saw one store putting them out! ... Yvonne's Christmas in July party inspired me to share one of our family's favorite Christmas-time cookies in honor of the occasion.

Now, I say Christmas-time cookies, not simply Christmas cookies, because the beauty of these sweet layer cookies is ... well ... they're not Christmas cookies! Which means we can all enjoy their layered deliciousness any time of the year!!

It just so happens that 7 Layer Cookies are a staple of my Mother-in-Law's Christmas day cookie tray.

I did not have the pleasure of meeting Mark's Dad. But the story goes that these were one of his favorite cookies. It's been told that, several years, Mark's Mom had to make more of these right before Christmas day because Mark's dad had eaten them all! Ummm-hmmmm ... they're that good.

And they're only 7 ingredients.

Layered in a pan.

That's how they got the name 7 Layer Cookies.

You probably hadn't figured that out, had you??

Now, all snug in the baking pan, these cookies look all innocent, don't they? But ...

... once you cut into them, their layered awesomeness is revealed! And layered awesomeness it is. Truly. Mark's Dad wouldn't steer us wrong!

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7 Layer Cookies
Source: My Mother-in-Law

Ingredients
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 c. flaked coconut
1 c. (6 oz.) chocolate chips
1 c. (6 oz.) butterscotch chips
1 (14 oz.) can sweetened condensed milk (fat free works just fine)
1 c. chopped pecans

Directions
1. Lightly spray a 9x13" baking dish with non-stick cooking spray. Melt butter in the bottom of the baking dish. Add remaining ingredients in layers, in the order listed, sprinkling each ingredient evenly over the previous layer.

2. Bake at 325 degrees for about 30 minutes. Let cool completely in the baking dish. Cut into small squares.

Enjoy!

It just so happens that 7 Layer Cookies are a staple of my Mother-in-Law's Christmas day cookie tray.

... once you cut into them, their layered awesomeness is revealed! And layered awesomeness it is. Truly. Mark's Dad wouldn't steer us wrong!

7 Layer Cookies
Source: My Mother-in-Law

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Pimento Cheese ~ A Southern Institution

Ahhh, pimento cheese ... one of those quintessential Southern treats. Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution. Like barbecue. Sweet tea. Cheerwine (which is a soda, by the way ... not a wine!). Hushpuppies. Peach cobbler. Biscuits. And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich. Which is simply pimento cheese between two slices of bread. Nothing fancy ... but sooooooo good. But take the crusts off the bread and cut the sandwich into shapes, and now you've got fancy! ... perfect and classic for tea sandwiches. Or serve it with crackers. Or in grilled cheese ... yum! ... with bacon ... even better. Or on top of a burger. Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South.

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about. So ... I asked her to explain.

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings. Translation ... take some fat, mix it with more fat, add some pimento and seasonings. Yup, you gotta love the South. But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg you ... grate your own cheese! Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties) and use a combination of some orange and some white cheddar. Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious??

If it's an ol'-standby for you, what's your favorite way to enjoy it? I'd love to hear! Mine's straight up on a cracker!

Pimento Cheese

Source: My Mom, as adapted from Southern Living magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1. Mix all ingredients together. Add a touch more mayonnaise if it seems too stiff.

2. Refrigerate over night to let the flavors blend together.

*NOTE: It's important to grate your own cheese from blocks for this. I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

It's also one of those things I had never even heard of until I moved South.

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about. So ... I asked her to explain.

'Proper' home-grated cheese

Pimento Cheese

Source: My Mom, as adapted from Southern Living magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1. Mix all ingredients together. Add a touch more mayonnaise if it seems too stiff.

2. Refrigerate over night to let the flavors blend together.

*NOTE: It's important to grate your own cheese from blocks for this. I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

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Classic Oreo Icebox Dessert

I have been craaaaaaving this Oreo icebox dessert for about a month now, ever since our end-of-school ice cream party when my 'room mom' brought in Oreos for the students to put on their ice cream. (Yes, I'm highly suggestable ... advertising works very well on me ... especially when there's chocolate involved.)

I went right out that afternoon and bought a package of Oreos so I could whip up this dessert. But can you believe I didn't actually make it until this weekend? Let me tell you, my friends, that's showing some serious restraint for me! It's sad to say, willpower is not one of my key strengths.

But alas, I succombed to the call of the Oreo.

I love Oreos. Don't we all? Well, as much as I love them, I think I love them even more when they're surrounded by layers of pudding and whipped cream.

Like in this no-bake icebox dessert.

It looks innocent enough, right? Just some whipped cream with a sprinkling of crushed Oreos?

Ah, but then you cut in and reveal the delicious and devilish layers lurking inside! Creamy goodness. I love creamy goodness.

Quick ... grab your fork! Oh, and your glass of milk ... you'll still need it.

Oreo Icebox Dessert
Source: My sister-in-law

Ingredients
1 (15 oz.) package Oreos, crushed
6 T. butter, melted
1 (8 oz.) package cream cheese, softened*
1 c. confectioners' sugar
1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package
1 large (16 oz.) container Cool Whip whipped topping*

Directions
1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" pan.

2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.

3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes.

4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.

*NOTE: I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip. And it still tastes delicious!

Enjoy!

This post is linked with On the Menu Monday, Mangia Mondays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Whacha Whipped Up Wednesday, Cast Party Wednesday, Pin'Inspirational Thursdays, Full Plate Thursday, Share Your Creations, Inspiration Friday, Foodie Friday, Weekend Bloggy Reading, Foodie Friday with Diane Balch, Weekend Potluck, Sweets for a Saturday, Strut Your Stuff Saturday, Weekend Wrap Up, Sundae Scoop, Think Pink Sunday, Scrumptious Sunday, Nifty Thrifty Sunday, Sunday Showcase, Tasty Tuesday, Trick or Treat Tuesday, Sweet Treats & Swanky Stuff.

Ah, but then you cut in and reveal the delicious and devilish layers lurking inside! Creamy goodness. I love creamy goodness.

Quick ... grab your fork! Oh, and your glass of milk ... you'll still need it.

Oreo Icebox Dessert
Source: My sister-in-law

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Many-Bean Salad

This Many-Bean Salad is one of those classic been-around-forever, perfect-for-a-potluck easy recipes. Well, hey ... been-around-forever recipes have been around forever for a reason, right? Because they're GOOD! I love this stuff.

Since this salad is made mainly with canned goods, if you can maneuver a can opener and boil water, you can make this salad. Seriously, who would think a bunch of canned vegetables tossed together would be so tasty? But marinate them for a few hours in a vinegar and sugar-based marinade, and you get a delicious salad treat.

The bean combination is pretty flexible, so if there's a bean in the list you don't like - no problem! Just leave it out. Want to add in a favorite? Sure, go right ahead! Other perks of this recipe?
1. It makes a huge batch, so it's great for serving a crowd.
2. It can be made ahead of time ... it'll stay just fine in the refrigerator for several days.
3. It's easy.
4. People love it.
5. Oh, and did I mention it's easy?

Now, I've got a little personal story to share related to this bean salad. This is one of my husband's absolute favorite foods. Well, at least it used to be. See, he's prone to kidney stones. The other night, shortly after eating a huge bowl of Many-Bean Salad (and I do mean huge ... my husband, though he's a skinny guy, eats a lot), we headed out to the emergency room because he was in severe pain. Sure enough, he was passing a kidney stone. The bean salad had absolutely nothing to do with the kidney stone, but the salad and the pain are now forever associated in his mind. He won't be eating this again any time soon. Oh, and don't even mention stuffed green peppers to him. Let's hope not many more foods get added to his 'list!'

Many-Bean Salad
Source: Adapted from my Mother-in-Law

Ingredients
Bean Mixture:
(Note - all cans are the 14 oz. to 16 oz. size)
1 can cut green beans
1 can white or cannelini beans
1 can dark red kidney beans
1 can garbanzo beans (chickpeas)
1 can small young green peas
1 can shoepeg white corn
2 to 3 stalks celery, chopped
1 red onion, chopped
1 green pepper, chopped

Marinade:
1 3/4 c. sugar (I have sometimes substituted all or part Splenda)
1 1/4 c. white vinegar
1/4 c. canola oil
2 T. water
1 tsp. salt
1/2 tsp. black pepper

Directions
1. Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans. Combine all bean mixture ingredients in a large bowl.

2. Combine all marinade ingredients in a saucepan. Bring to a boil, stirring frequently. Immediately pour over bean mixture. Stir to coat all beans.

3. Refrigerate for several hours or overnight before serving.

Enjoy!

This post is linked with Share Your Creations Party hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Inspiration Friday hosted by At the Picket Fence, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Just Something I Whipped Up hosted by The Girl Creative, Mangia Monday hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Weekend Potluck hosted by The Country Cook.

Many-Bean Salad
Source: Adapted from my Mother-in-Law

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No-Bake Chocolate Eclair Dessert

I've actually posted this deliciously creamy, comforting dessert before. Back in the first couple of months of the blog. When I had like 2 followers. And I had absolutely no idea what I was doing. (Not that I really know what I'm doing now, either ... but I have learned at least a little bit in the past year!)   So since this is one of my all-time favorites, I decided it was worthy of posting again.

And since it is one of my all-time favorites, I decided it was the perfect thing to post in conjunction with letting you know that I've updated my 'About Me' page. Yup, I figured it was time. After having the blog up and going for a year now, I think it's time I share a little bit more about myself with you. So please click on over to the new-and-improved 'About Me' page to check me out!  Not literally, of course ... just to check out a little bit more about me.

And now back to our Chocolate Eclair Dessert.

I mean seriously, can you say comfort food? And super easy? And super yummy? And chocolate-y?? Well, all those things are wrapped up together in this one creamy dessert. This is one of those been-around-forever recipes.  Somehow, though, I didn't learn about it until just a couple of years ago. I was introduced to it by my mother-in-law, and after just one bite, I knew exactly why it's been around forever. Because it tastes so good!

Just look at those gorgeous, creamy layers. And a chocolate topping sure doesn't hurt.

Now, I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too. How 'bout you?

For this dessert, you start with graham crackers, vanilla pudding, and Cool Whip. Mix the pudding and Cool Whip together - then resist the urge to dive in with a spoon and eat it all up at this point ... wait for the final product ... it's worth it, I promise. Then layer this fluffy pudding mixture with the graham crackers. You just lay the whole graham cracker sheets in the pan and spread them with the pudding. How easy is that?

Once you're done your graham cracker and pudding layers, boil together some sugar with cocoa and milk, and then add some butter and vanilla. Pour all that over the top graham cracker layer.

Now lick the spoon ... and the pudding bowl ... you deserve it.

Refrigerate the dessert over night, and then dig in!

You'll be surprised how yummy and satisfying this super-simple concoction is. It's totally fabulous for pot-lucks. And in our house it's not at all relegated to dessert ... Mark says it makes a great breakfast! I wouldn't know. (Okay ... I may be fibbing about that ...)

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Chocolate Eclair Dessert

Source: My Mother-in-Law

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding

3 c. milk

1 (8 oz.) container Cool Whip

Graham crackers

Topping:

1/3 c. cocoa

1 c. sugar

1/4 c. milk

1 stick (1/2 c.) butter (or margarine)

1 tsp. vanilla

Directions

For the filling:

1. Combine pudding mix and milk; beat. Stir in Cool Whip.

2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

4. Pour chocolate topping over the top layer of graham crackers.

5. Refrigerate over night.

Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)

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Enjoy these other scrumptious no-bake desserts from The Kitchen is My Playground ...

Classic Oreo Icebox Dessert

No-Bake Chocolate Chip Cookie Pie

No-Bake Strawberry Icebox Cake

This post is linked with Anything Goes Linky hosted by Bacon Time, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Scrumptious Sunday hosted by Addicted to Recipes, Just Something I Whipped Up hosted by The Girl Creative, Mangia Mondays hosted by Shine Your Light, Cure for the Common Monday hosted by Lines Across My Face, Mix It Up Monday! hosted by Flour Me With Love, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Show Me What You Got hosted by Our Delightful Home, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z, This Week's Cravings hosted by Mom's Crazy Cooking, Sunday Showcase Party hosted by Under the Table and Dreaming, What's New Wednesday hosted by Grateful Belly, Trick or Treat Tuesday hosted by BruCrew Life, Foodie Friday hosted by Simple Living with Diane Balch, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Nifty Thrifty Sunday hosted by Nifty Thrifty Things, Sweet Treats & Swanky Stuff hosted by Something Swanky, Overflowing with Creativity, Marvelous Monday, Great Idea Party, Lil' Luna Link Party, Chic and Crafty Party, Two Cup Tuesday, Gooseberry Patch Recipe Round-Up, Saturday Dishes, Foodtastic Friday Competition, Saturday Show & Tell, Sweet & Savory Saturday, Creativity Linky Party, DELISH.

Now, I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too. How 'bout you?

Once you're done your graham cracker and pudding layers, boil together some sugar with cocoa and milk, and then add some butter and vanilla. Pour all that over the top graham cracker layer.

Now lick the spoon ... and the pudding bowl ... you deserve it.

Refrigerate the dessert over night, and then dig in!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Chocolate Eclair Dessert

Source: My Mother-in-Law

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding

3 c. milk

1 (8 oz.) container Cool Whip

Graham crackers

Topping:

1/3 c. cocoa

1 c. sugar

1/4 c. milk

1 stick (1/2 c.) butter (or margarine)

1 tsp. vanilla

Directions

For the filling:

1. Combine pudding mix and milk; beat. Stir in Cool Whip.

For the topping:

3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

4. Pour chocolate topping over the top layer of graham crackers.

5. Refrigerate over night.

Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)

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Enjoy these other scrumptious no-bake desserts from The Kitchen is My Playground ...

Classic Oreo Icebox Dessert

No-Bake Chocolate Chip Cookie Pie

No-Bake Strawberry Icebox Cake

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Baby Shower White Chocolate-Dipped Rice Krispie Treats

My little first graders are so sweet. See, my friend Andrea ... who just so happens to also be my classroom instructional assistant ... is expecting her first child soon. A little boy, to be exact. And guess what our incredibly amazing little firsties did? They asked me if we could throw her a baby shower! How adorably sweet is that?? Of course I said yes. How could I not?

So onto planning a secret baby shower we went. But, here was my major dilemma. What on Earth to serve as our treat??

Something homemade? - Nope. Against school policy.

Cake? Cupcakes? - Nope. Again, against school policy. Parents aren't allowed to bring or send in cupcakes or cake for birthdays or special treats, so we teachers have to abide by the same rule.

Those cute little beautifully-iced sugar cookies from our local bakery? - A possibility. But at $3 per cookie, I just couldn't bring myself to do it. Especially when I knew that several of my first grade friends would take just one bite and toss the rest in the trash.

One of those giant decorated chocolate chip cookies? - Oh, just not quite cute enough.

What was I going to do? What was baby-shower-cute, but also suited to the first grade pallet?

Ah hah! ... Rice Krispie Treats! I decided to take the route of embellishing store-bought Rice Krispie Treats. With a little dip of white chocolate and a tiny drizzling of blue, these little beauties became the perfect treat for a first grade boy-to-be baby shower. Don't you think??

I was hoping these would be just the perfect thing first graders would think was extra special to celebrate their teacher's soon-to-be little boy. And they sure were! I stacked them up on a cake stand to look like a big ol' cake ...

... and set the cake stand alongside cups of blue punch. Looks pretty good for a classroom!

During the shower planning, I made our students 'pinky promise' not to tell, having absolutely zero confidence they'd actually keep it a secret. But I was so wrong! On the big day, we truly shocked Andrea with a complete surprise. I'm so proud of our little ones, and they loved being able to celebrate this very special time. So adorably sweet.

Now, onto how to make these little baby shower Rice Krispie Treats. All I did was unwrap (of course!) store-bought Rice Krispie Treats and give them a little dunk in white chocolate - like this:

Then I sprinkled on a few white non-pareils and set the dipped treats aside to set up.

Next, I drizzled on some blue accents ... ya know, to make them boy-ish.

I let the blue accents set up, and then they were ready for the celebration!

White Chocolate-Dipped Rice Krispie Treats

Source: A Tracey original (I'm sure someone's done this before me, but I didn't use anyone else's idea/recipe for inspiration)

Ingredients

1 package store-bought OR 1 batch homemade Rice Krispie Treats

1 (1 lb.) package white candy melts or 1 (24 oz.) package white bark coating

2 T. shortening

White non-pareils sprinkles

Blue candy melts (or other desired color)

Directions
1. Melt candy melts or bark coating and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between).

2. Dip each Rice Krispie Treat in the candy coating, letting excess coating drip off back into the container. Sprinkle with sprinkles, as desired. Place on waxed paper and let stand for coating to set up.

3. Once all the treats have been coated, place blue candy melts in a zip-top plastic bag; seal. Submerge in hot water until melted, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval).

4. Snip a tiny hole in one corner of the bag and drizzle blue accents over the treats. Let stand until coating is firm.

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sunday hosted by Flamingo Toes, Recipe Sharing Monday hosted by Jam Hands, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Bunny Hop Easter Party hosted by Mrs. Fox's Sweets, Iron Chef Mom.

... and set the cake stand alongside cups of blue punch. Looks pretty good for a classroom!

Then I sprinkled on a few white non-pareils and set the dipped treats aside to set up.

Next, I drizzled on some blue accents ... ya know, to make them boy-ish.

I let the blue accents set up, and then they were ready for the celebration!

White Chocolate-Dipped Rice Krispie Treats

Source: A Tracey original (I'm sure someone's done this before me, but I didn't use anyone else's idea/recipe for inspiration)

Ingredients

1 package store-bought OR 1 batch homemade Rice Krispie Treats

1 (1 lb.) package white candy melts or 1 (24 oz.) package white bark coating

2 T. shortening

White non-pareils sprinkles

Blue candy melts (or other desired color)

Enjoy!

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