Do you know what I hate more than anything? Well besides someone Mr.Runway Chef using a roll of paper towels a day, putting socks in the washer only to have them magically disappear in the dryer (a magic trick I’m not fond of!), living in a city of 12 million+ and not being able to find people to do the simplest of tasks (like play the violin) and mostly not being able to find these shoes in my price range, my size or at all.
Wait, what was I talking about????
But seriously the thing I hate the most is when I start to cook a dish that I think I have all the ingredients for….until I go to use one of the ingredients….and we’re out of it!
These marshmallows were the result of just such a scenario. I mean obviously when you’re making hummus, spaghetti sauce, and cookies why not throw some marshmallows into the mix?!
Although the ingredients are simple, be warned that the mixture is a mess (like sticky spoon, sticky counter, sticky hand, sticky hair?!, sticky clothes messy), waiting for them to set seems to take an eternity (just ask the Mr.), the cutting process is rather trying, and just looking at the amount of sugar used will give you diabetes…..
In the seeming never-ending mountain of boxes to unpack and the endless wait for our gas & internet to be turned on (so I could actually cook,Facebook,Pin,Tweet and do other normal non-stone age activities) these are some of the things making me happy this week.
The incredible edible egg nest…or something like that. No, not because these pack in the protein or some good health benefits (because, let’s be honest, they don’t) but mostly because they’re, well, just plain old incredible edible deliciousness. Did anyone else ever make these when they were growing up? They are definitely a fun throwback and regardless of how old I get or the fact that these are super duper easy, not an Easter goes by where I don’t make these at least once….Yes, I’m that much of a kid at heart:) This year I switched it up a bit by trying a new flavor combo and they turned out almost as good as the originals.
Edible Easter Nests
3 cups chow mein noodles
3/4 cups chocolate chips
1/4 cup peanut butter
To make the chocolate ones, melt the chocolate in a large bowl for one minute. Stir in the noodles and make sure everything gets well combined and coated (don’t be afraid to get your hands dirty!).
To make the fluffer nutter ones, melt the peanut butter in the microwave for 30 seconds. Add the marshmallow fluff and continue microwaving for 30 more seconds.
You can make the actual nest by shaping them in small clumps on a wax paper lined cookie sheet, or what I have found to be easier is using a greased cookie sheet. After shaping each nest, refrigerate until the chocolate has harden, at least 45 minutes. Fill with “eggs” and enjoy!
But sometimes those little 100 calorie bags are, well, 100 calorie tasting.
Adding some additional treats (including the Easter M&M’s that were just begging to be eaten) did the trick to make this popcorn go from boring to freaking fantastic!
It probably also made it go from 100 to 400 calories….but when it’s for a holiday calories don’t count right?!
Easter Popcorn Mix
3 100-calorie bags of popcorn (or about 6 cups)
1/2 c. of peanut butter
1/2 c. peanuts
1/2 c. chow mein noodles
1 bag of white chocolate m&m’s
Pop the pop corn and set aside. In a large microwavable bowl put the peanut butter and half of the m&m’s. Microwave for 1 minute, then stir to combine (mush the m&m’s with the back of a spoon if necessary). Stir in the remaining ingredients until well combined and the peanut butter is evenly coating everything. Cool and serve.
Let me tell you about a little match made in heaven.
Cookies + Cream cheese + Chocolate.
This year, I made three kinds (someone had to restrain me from making the 10 others I wanted to!).
Sugar Cookies + Cream Cheese + White Chocolate Dip Adapted slightly from The Scene from Me, Originally from Nestle
16 oz. package of sugar cookie dough, baked and cooled (or I used this recipe to make my own) 8 oz. package of cream cheese,softened (I use low fat)
Mint Oreos + Cream Cheese + White Chocolate Dip Adapted slightly from Bakerella
1 package of Mint Oreos (I used Trader Joe’s Peppermint Joe Joe’s) 8 oz. package of cream cheese, softened
Gingerbread + Marshmallow Orange Frosting + White Chocolate Dip
1/2 of this recipe, baked and cooled 1/2 c. of this frosting 1/2 package of cream cheese 1/2 c. marshmallow fluff
How To: In a Cuisinart, grind cookies into a powder. Mix completely with the cream cheese (and frosting for the gingerbread ones), then shape into about 1 inch balls and place on a wax paper lined cookie sheet. Refrigerate for 30 minutes (or freeze for 15 minutes) before dipping into melted chocolate. After they have been coated, return to the cookie sheet and refrigerate until chocolate is hard. Store in the refrigerator.
Notes: -I found that it’s best to just get down and dirty and mix the cookie crumbs and cream cheese with your hands. I know,super messy,but trust me,it mixes much better. -I found that the best coating is to use half chocolate and half coating bark (i.e. 1 cup of chocolate chips + 1 cup of bark) and then mixing in 1-2 tsp. of vegetable oil.