australian desserts

Of 2-Year-Olds and Clothes

Ellia has become quite opinionated about what she wears.
It's almost funny, but not really.
It can be incredibly frustrating to try to get a two-year old dressed when she critiques each clothing item you
bring out and says, "Nope, not that one".

We had settled on a darling outfit today, a purple flowery casual dress with matching leggings. She wore it all morning, completely happy.
As I was putting her in a diaper for nap time, she decided it was time to change clothes.

Unlike all of my other kids at this age, she loves jeans.I had to fight tooth and nail to get jeans on either of the older girls until they were at least 4. Not Ellia. She adores denim.

So anyways, she had laid out a pair of jeans and a light pink turtleneck to change into.

Me: "No, Ellie, you don't need to change now."
Ellie: "But Mom, it's so cute!"
Me: "You really want to wear this outfit?"
Ellie: "Yes, I like it.".
Me: "Okay, okay."

We proceed to change her...

Ellie (looking down and admiring herself): "See, it's so cute!"

Then she realizes that she's wearing a turtleneck, which apparently she doesn't like.

Ellie: "Mom, I don't like it. I take it off. It's not that cute."

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Baby Shower White Chocolate Popcorn

As I mentioned in my last post about Baby Shower White Chocolate-Dipped Rice Krispie Treats, my friend Andrea is expecting a baby boy soon. Well, so is my friend Jenny (Jenny of Salted Chocolate Cake Pops post fame, that is). So, I recently had the wonderful honor and pleasure of co-hosting a double baby shower for these two fabulous ladies. Such a joy, a treat, and a blessing to be able to be involved in celebrating this special time in their lives!

When I came across this "She's Ready to Pop!" popcorn from Scissors & Spatulas, I knew it was just the treat to make for my two very special friends. No doubt about it.

Speckled with blue and yellow M&Ms to give the white chocolate popcorn subtle pops of color, it looked simply gorgeous for our boy shower. Instead of putting it in the "Ready to Pop!" favor boxes offered by Scissors & Spatulas, we chose to use these absolutely adorable blue cupcake papers from Wilton. Aren't they precious? We clustered them together in groups of three as table decorations, and they looked like beautiful baby blue tulips adorning the room. Just the decorating touch we were looking for!

We also served up a big crystal bowl full on the food table. You know, just because we could. And because this stuff is so good. Let me just tell ya ... this popcorn was a major hit! Not just beautiful, but delicious too.

The colors could be adjusted to fit with any occasion, theme, or holiday. Simply change the color of M&Ms used. Cool, huh?

How do you make this, you ask? It's easy! Pop up some popcorn, ...

... melt some white chocolate, pour it over the popcorn, ...

... sprinkle in some colored M&Ms, stir it all together (I found that a big spatula worked best), ...

... and spread it out on waxed paper to set. You're done!

Serve it up in individual containers, like these beautiful blue cupcake papers ...

... or, in an elegant crystal bowl. (Or both!)

Either way, you'll have a sure-fire hit for your special celebration. I sure can't wait to meet the two little bundles of joy that this batch of popcorn honored. One thing's for sure - knowing their moms, they're already two of the luckiest little boys around!

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

White Chocolate Popcorn

Source: Adapted from Scissors & Spatulas

Ingredients

2 bags microwave popcorn, popped

1 (24 oz.) package white bark coating

2 T. shortening

3/4 to 1 c. M&Ms

Directions

1. Place popcorn in a large bowl.

2. Melt bark coating and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between). Pour melted coating over popcorn; gently toss with a large spatula to coat popcorn.

3. Sprinkle M&Ms on top and gently toss again. Spread out on waxed paper to set.

Can be stored in an airtight container at room temperature for several days.

Enjoy!

This post is linked with 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, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Link It Up Wednesday hosted by Junk in Their Trunk, 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, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, 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 Sundays hosted by Flamingo Toes, 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, Bunny Hop Easter Party hosted by Mrs. Fox's Sweets, Martha Monday hosted by Watch Out, Martha!, Tutorials Tips & Tidbits, Iron Chef Mom.

... melt some white chocolate, pour it over the popcorn, ...

... sprinkle in some colored M&Ms, stir it all together (I found that a big spatula worked best), ...

... and spread it out on waxed paper to set. You're done!

Serve it up in individual containers, like these beautiful blue cupcake papers ...

... or, in an elegant crystal bowl. (Or both!)

White Chocolate Popcorn

Source: Adapted from Scissors & Spatulas

Ingredients

2 bags microwave popcorn, popped

1 (24 oz.) package white bark coating

2 T. shortening

3/4 to 1 c. M&Ms

Directions

1. Place popcorn in a large bowl.

3. Sprinkle M&Ms on top and gently toss again. Spread out on waxed paper to set.

Can be stored in an airtight container at room temperature for several days.

Enjoy!

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Chocolate Roulade with Whipped Peanut Butter Filling

Sorry I have been a little MIA lately. I like to do 3 posts a week & last week I only got 2 in, so I am a little disappointed in myself, but I did have some nice relaxing family time, so that was good.

Anyway, I guess I have been feeling overwhelmed with Pinterest lately. Feeling like everything has already been thought of & nothing I do is original. I also wasn't finding anything that I was like, "YES! I really want to make that." So, this post came from, "I want to do something chocolate, & peanut butter tastes good with chocolate; I will make a chocolate roll with peanut butter filling!"

This is way better than all those chocolate peanut butter cupcakes rolling around Pinterest. Don't get me wrong, I love a good cupcake, but Roulade's have a way of evenly distributing the icing amongst cake. I don't know about you, but I can't eat all the pile of frosting those pictures have on top of the cupcakes, which let's be honest, are supposed to be for looks anyway. The peanut butter filling on this roll is light & pairs well with the fluffy texture of the cake; nothing ruins a light, fluffy cake like a heavy/dense buttercream. And if you crave chocolate & peanut butter together like a LOT of us do, this is going to be a recipe you will love!
Pin It

Chocolate Roulade with Whipped Peanut Butter Filling

Recipe altered from King Arthur Flour & Martha Stewart by: Amber (Dessert Now, Dinner Later!)

Cake Roll:

4 large eggs, room temperature
3/4 cup sugar
1/2 tsp salt
1 tsp pure vanilla
2/3 cup all purpose flour
1/3 cup cocoa
1 1/4 tsp baking powder
1/4 cup canola oil
6 Tbsp buttermilk (or milk with 2 tsp lemon juice; let sit for 10 min)
Powdered Sugar

Filling:

3/4 cup heavy cream
2/3 cup powdered sugar
2/3 cup peanut butter
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar

For the cake: Beat eggs until frothy & pale. Combine sugar, salt & vanilla. Add to egg mixture & beat until blended well.
Sift flour, cocoa, baking powder together twice & fold into egg mixture. Whisk the oil & buttermilk together & fold into chocolate mixture. Pour into a parchment lined jelly-roll pan. (I spray the bottom of the pan to keep my parchment paper in place & grease & flour the sides too.)
Bake at 350*F for 10-15 minutes or until the cake springs back when touched. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted towel. Roll up & let cool completely.
To make filling: In a stand mixer whisk heavy cream until frothy & gradually add 2/3 cup powdered sugar. Whisk until stiff peaks are formed. Place whipped cream in a separate bowl. Wash & dry mixing bowl.
Using the paddle attachment now, whip peanut butter & butter together until light & fluffy, scraping bowl as necessary. Add 3/4 cup powdered sugar all at once & blend until incorporated. Fold prepared whipped cream into the peanut butter buttercream.
Unroll cake & spread filling evenly. Roll back up, cut & serve. Keep refrigerated.

Chocolate Roulade with Whipped Peanut Butter Filling

Recipe altered from King Arthur Flour & Martha Stewart by: Amber (Dessert Now, Dinner Later!)

Cake Roll:

4 large eggs, room temperature
3/4 cup sugar
1/2 tsp salt
1 tsp pure vanilla
2/3 cup all purpose flour
1/3 cup cocoa
1 1/4 tsp baking powder
1/4 cup canola oil
6 Tbsp buttermilk (or milk with 2 tsp lemon juice; let sit for 10 min)
Powdered Sugar

Filling:

3/4 cup heavy cream
2/3 cup powdered sugar
2/3 cup peanut butter
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar

For the cake: Beat eggs until frothy & pale. Combine sugar, salt & vanilla. Add to egg mixture & beat until blended well.
Sift flour, cocoa, baking powder together twice & fold into egg mixture. Whisk the oil & buttermilk together & fold into chocolate mixture. Pour into a parchment lined jelly-roll pan. (I spray the bottom of the pan to keep my parchment paper in place & grease & flour the sides too.)
Bake at 350*F for 10-15 minutes or until the cake springs back when touched. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted towel. Roll up & let cool completely.
To make filling: In a stand mixer whisk heavy cream until frothy & gradually add 2/3 cup powdered sugar. Whisk until stiff peaks are formed. Place whipped cream in a separate bowl. Wash & dry mixing bowl.
Using the paddle attachment now, whip peanut butter & butter together until light & fluffy, scraping bowl as necessary. Add 3/4 cup powdered sugar all at once & blend until incorporated. Fold prepared whipped cream into the peanut butter buttercream.
Unroll cake & spread filling evenly. Roll back up, cut & serve. Keep refrigerated.

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Family Update - February Edition

Miranda started rolling over from back to front during the last week of January, a full week and a

half before she turned 4 months old. I'm not sure (because I've been ~~terrible~~ not so efficient at keeping

records of such things), but I think that she's our earliest roller.

She can roll from stomach to back also, but she doesn't do it nearly as much.

Now she's nearly 5 months old. She does mini-push-ups and is incredibly strong.

She is such a happy baby and while she's not the best sleeper, she makes up for it

by melting our hearts with her laughs and huge smiles.

Ellia has reached 2 (very important) milestones this past month.

First, she is now "Tah Tee" free.

Huh?

Oh, "Tah Tee" is her coined term for pacifier. No idea where she got it.

Anyways, for many, many months she has insisted on having two pacifiers with her in bed,

one to suck on and one to hold in her hand.

She would flip out if one of them got lost in the middle of the night.

She has never developed a "lovey" or special stuffed animal, blanket, or dolly - her lovey was

her pacifiers. Although she was only allowed to have them in her bed, we were dreading taking them away from her for good for months.

Then one of them got broken. The nipple part was cracked terribly. She refused to suck on that one

for a few nights, then eventually told me that it was broken and should go in the garbage.

I agreed and threw it away.

Not long after that, the second one suffered the same fate. I was so afraid to throw it away,

anticipating huge fits at bedtime because she didn't even have one to hold anymore.

Nope.

She was very matter-of-fact about it and has never asked for another one.

Whew.

Sooooooo glad that's over and was so easy.

Second, and even better, she's now Potty-Trained!!!!

We've been taking her to the potty for months, trying all sorts of training methods,

nothing working. She liked the potty just fine, would even ask to go, but nothing would ever happen.

Then one day a week and a half ago, she just started going.

She's had a few accidents, mostly in the first few days, and still wears a pull-up for naps and bedtime,

but other than that, she's thrilled to go to the potty and is even more thrilled

to wear "big girl panties".

Oh, and she doesn't complain about getting little candies (conversation hearts or m&m's) everytime

she goes. Now to just wean her off the reward expectation......

Annika was officially invited by Marissa's ballet teacher to join the class for the last 5 sessions. She was participating on the side-lines anyways. Now she got her own ballet shoes and gets to dance with 6-9 year olds. And we didn't even have to pay. She (and Marissa) couldn't have been happier.

She does very well, but being 4 years old, she doesn't have quite the coordination of the other girls.....

fortunately she doesn't seem to notice or mind. She's just happy to be involved.

Marissa got to go shooting with Grant and Corban for the first time.

She proved to be quite a good shot and absolutely loved it.

As for Corban, there weren't any significant events for him last month (ie, I hardly got any pictures of him at all!) but he's been working hard in school and piano, still practices basketball often, rough-houses with anyone and everyone he can talk into it as often as possible, loves taking care of his baby sister, and is a good shoulder to sleep on.

We had to get a photo of them all asleep in the van....we had a really late night out visiting with some friends and they all were knocked out within minutes of driving....in fact, Grant carried them all to bed in their clothes and not a one of them woke up. But this is the sort of thing they like to deny....."I never fell asleep", they'll emphatically declare.

Now we have proof.

Miranda started rolling over from back to front during the last week of January, a full week and a

half before she turned 4 months old. I'm not sure (because I've been ~~terrible~~ not so efficient at keeping

records of such things), but I think that she's our earliest roller.

She can roll from stomach to back also, but she doesn't do it nearly as much.

Now she's nearly 5 months old. She does mini-push-ups and is incredibly strong.

She is such a happy baby and while she's not the best sleeper, she makes up for it

by melting our hearts with her laughs and huge smiles.

Ellia has reached 2 (very important) milestones this past month.

First, she is now "Tah Tee" free.

Huh?

Oh, "Tah Tee" is her coined term for pacifier. No idea where she got it.

Anyways, for many, many months she has insisted on having two pacifiers with her in bed,

one to suck on and one to hold in her hand.

She would flip out if one of them got lost in the middle of the night.

She has never developed a "lovey" or special stuffed animal, blanket, or dolly - her lovey was

her pacifiers. Although she was only allowed to have them in her bed, we were dreading taking them away from her for good for months.

Then one of them got broken. The nipple part was cracked terribly. She refused to suck on that one

for a few nights, then eventually told me that it was broken and should go in the garbage.

I agreed and threw it away.

Not long after that, the second one suffered the same fate. I was so afraid to throw it away,

anticipating huge fits at bedtime because she didn't even have one to hold anymore.

Nope.

She was very matter-of-fact about it and has never asked for another one.

Whew.

Sooooooo glad that's over and was so easy.

Second, and even better, she's now Potty-Trained!!!!

We've been taking her to the potty for months, trying all sorts of training methods,

nothing working. She liked the potty just fine, would even ask to go, but nothing would ever happen.

Then one day a week and a half ago, she just started going.

She's had a few accidents, mostly in the first few days, and still wears a pull-up for naps and bedtime,

but other than that, she's thrilled to go to the potty and is even more thrilled

to wear "big girl panties".

Oh, and she doesn't complain about getting little candies (conversation hearts or m&m's) everytime

she goes. Now to just wean her off the reward expectation......

She does very well, but being 4 years old, she doesn't have quite the coordination of the other girls.....

fortunately she doesn't seem to notice or mind. She's just happy to be involved.

Marissa got to go shooting with Grant and Corban for the first time.

She proved to be quite a good shot and absolutely loved it.

Now we have proof.

reade more...

Pretzel Salad (aka southern food is weird)

I was first introduced to a dish dubbed "Pretzel Salad" at a potluck back in San Francisco. The theme was southern, and the menu included such classic dishes at pulled pork, mac & cheese, and greens. For dessert, the only person who had ever actually lived in the south brought pretzel salad. It went against all our better sensibilities, but I thought it was tasty.

Two years later, we went to a potluck and my boyfriend had a recipe dubbed "pretzel salad" in his collection. Since he grew up in the Washington DC area, I knew it had to be the same basic recipe.

It's a weird dish and I'm ashamed to admit that I liked it. It sounded really gross from the ingredient list (like fried pickles...) but turned out to be a fantastic, bad for you, delicious souther treat (like fried pickles...) Perhaps I should try making fried pickles in the future too...

Pretzel Salad
Ingredients

2 cups crushed pretzels
½ cup melted butter
3 Tbsp sugar
8 oz cream cheese
1 cup sugar
10 oz cool whip
16-20 oz frozen strawberries or raspberries
2 3 oz boxes strawberry or cherry jello
2 cups boiling water.

Directions
Crush pretzels and mix with butter and 3 Tbsp sugar. Spread on the bottom of a baking dish and bake at 400 degrees for 10-15 minutes until crisp and set.
Remove crust and let cool completely.
While crust is cooling, cream together sugar and cream cheese until fluffy. Fold in frozen whipped topping.
Pour whipped topping onto crust and let set in refrigerator.
Boil water and pour over strawberry jello to dissolve. After dissolved, add chopped strawberries. Pour evenly over cream cheese layer. Let set completely before serving.

2 cups crushed pretzels
½ cup melted butter
3 Tbsp sugar
8 oz cream cheese
1 cup sugar
10 oz cool whip
16-20 oz frozen strawberries or raspberries
2 3 oz boxes strawberry or cherry jello
2 cups boiling water.

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Chocolate Covered Fluffernutter Hearts

Even though it's slightly embarrassing to be posting about Valentine's Treats

when it's already the first week of March, I refuse to wait till next year to post

about these little treats.

I'm stubborn like that.

And please try to ignore the fact that they're decorated with Christmas sprinkles.

I had brilliantly thought that the red and white decorating sugars I had on hand would look darling, not taking into account that they would just disappear into the chocolate.

These were the only acceptable sprinkles I had.

And Christmas sprinkles are better than no sprinkles.

My kids didn't notice anyways.

They were too busy munching and wiping chocolate off their fingers and asking for more.

When I first saw this recipe, I couldn't believe I hadn't thought of it myself. I've posted before about Chocolate Peanut Sweeties, which have a creamy peanut butter confection dipped in chocolate on top of a pretzel. They're amazing. These are essentially the same thing, but in a different form.

A little pretzel sandwich with a peanut butter filling, dipped in chocolate. Why had I never even noticed that mini-twist pretzels are shaped like hearts? And that when totally dipped in chocolate, you wouldn't even know that it's a pretzel?

Well, I know now. And I love them. So so cute. And yummy.

Recipe: from Home Grown Beanes

1 cup creamy peanut butter

2 T. softened butter

1/2 cup powdered sugar

3/4 cup brown sugar

1/2 cup marshmallow fluff

Mini twist Pretzels
2-3 cups semi-sweet chocolate chips
1 T. shortening or oil

With a hand held mixer or electric mixing bowl, combine peanut butter, butter, sugars, and marshmallow fluff. Beat until creamy and smooth.

Scoop out some of the mixture onto a pretzel. Top with another pretzel to make a sandwich. Press down slightly so you are sure it will stick together. Wipe off any squished out peanut butter mixture.
Continue until you have used up all of your "Fluffernutter". I got about 65 pretzel sandwiches.
Melt chocolate chips with the shortening or oil in microwave (or double boiler).
Stir until completely smooth.

Dip each pretzel sandwich in the chocolate and tap off the excess. Lay on wax paper to set up
Decorate with sprinkles if you want.

Even though it's slightly embarrassing to be posting about Valentine's Treats

when it's already the first week of March, I refuse to wait till next year to post

about these little treats.

I'm stubborn like that.

And please try to ignore the fact that they're decorated with Christmas sprinkles.

I had brilliantly thought that the red and white decorating sugars I had on hand would look darling, not taking into account that they would just disappear into the chocolate.

These were the only acceptable sprinkles I had.

And Christmas sprinkles are better than no sprinkles.

My kids didn't notice anyways.

They were too busy munching and wiping chocolate off their fingers and asking for more.

Well, I know now. And I love them. So so cute. And yummy.

Recipe: from Home Grown Beanes

1 cup creamy peanut butter

2 T. softened butter

1/2 cup powdered sugar

3/4 cup brown sugar

1/2 cup marshmallow fluff

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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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