A teacher affects eternity; he can never tell where his influence stops.
~Henry Brooks Adams
Water Bottles w/ Crystal Light (via Creative Cowgirl)
“Creative Juices” cup (via Tatertots & Jello featured on Skip to my Lou)
DIY Survival Kit (via Modern Parents Messy Kids)
Popcorn and a Movie (via It’s All Small Stuff)
Supply Basket (via Less Cake More Frosting)
Pencil Cup (via How Does She)
Summer Relaxation Kit (via The Lovely Cupboard featured on Skip to my Lou)
“Take a Break” gift (via Pinterest)
Posted by Marisol on April 29, 2012
The first time I discovered Biscoff was back in October when I went back home (SF Bay Area) at the Westfield Shopping Center a.k.a Bloomingdale’s Mall at a little waffle shop by the BART. I was tempted to buy a couple jars and bring it home with me, but there was just not enough room in my luggage for it. Let’s face it, I am horrible at packing. I can never manage to be under the 50 lb. limit.
So, Imagine my giddiness finding this jar full of happiness on the shelf of the Walmart on 15th Street in Joplin, MO. It was a happy moment and a “What can I make with this?” moment.
When I got home I sat and thought about what it is I would do with this wonderful spread. I thought about making cookies, cake, cupcakes, mousse, pie, ice cream and then I decided that making brownies would be a good fantastic idea and I was right.
Biscoff Swirled Fudge Brownies
Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon instant coffee
1 tablespoon vanilla extract
1 1/2 cups flour
2 cups chocolate chips
1/3 cup Biscoff spread
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan. Dollop the Biscoff spread on top of the brownie and using a sharp knife swirl into the mixture.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean
Posted by Marisol on April 23, 2012
This past Sunday my wonderful husband turned 34! To celebrate he wanted to have dinner at home, so I let him pick the menu. Of course he picked Mexican so his birthday menu consisted of nachos, Tex-Mex Chicken with Chiles and Cheese and his favorite, chocolate mousse. We kept the food simple and delicious.
With simple and delicious being my main focus I picked a dessert that could be made ahead of time. To add a little somethin’ somethin’, I took a slice of poundcake and spread some strawberry butter (that I got from the Amish market) and then put a scoop of chocolate mousse on top. The result was uh-mazing! The buttery poundcake with the rich chocolate and the hint of strawberries was a perfect combination.
Chocolate Mousse
Ingredients:
Chocolate Mousse:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Strawberry Butter or Jam
Poundcake cut into slices (I used the frozen Sara Lee brand)
Strawberries for garnish
Directions:
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
To assemble:
Take a slice of poundcake and spread the strawberry butter/jam on one side. Top with the chocolate mousse and garnish with fresh strawberries.
Posted by Marisol on April 3, 2012
Easter is less than a week away and you know what that means…..FOOD! Don’t worry, I know the true meaning of Easter and yes, I know it isn’t about the food. Can’t a girl just be excited to have a reason to eat ham and maybe something sweet?!
Feel like making something sweet this Easter? Here are a few of my favorite Easter Treats.
Bird’s Nests (via Bake at 350)- These yummy little things are made from chow mein noodles and marshmallows. Frankly, anything that is made with marshmallows is good in my book.
Easter Basket Cookies (via Pillsbury)- Little edible baskets made of sugar cookies are sure to please everyone.
Easter Chick (via Simply Simple Stamping)- This has got to be the cutest little things I have ever seen. They are made with individually packaged Hostess cupcakes. Not only are they perfect for Easter they would be great for a baby shower as well.
Easter Bunny Marshmallow Pops (via Frog Prince Paperie)- These adorable bunny are made out of marshmallows dipped in white candy melt.
Peeps Rice Krispies Treats (via Love from the Oven)- I don’t think I know anyone who doesn’t enjoy Rice Krispies Treats. These Peeps Rice Krispies Treat make it that much better. What a great way to get your kids to help in the kitchen.
Hidden Surprise Easter Egg Treats (via Rice Krispies)- My kids have been begging to make these for Easter and how can I say no?! They are simple, yummy and there’s a surprise in the center.
Posted by Marisol on April 2, 2012
Food pranks are a great and yummy way to fool people without hurting their feeling or embarrassing them. I found some great food pranks for you to try on your friends and family for April Fools Day or any day.
Pizza Cake (via Taste of Home)- A cake that looks like a pizza?! How cool! I love that it is easy to make just buy using frosting, white chocolate shavings and Fruit Roll-Ups.
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Nuggets and Fries (via Hoosier Homemade)- There’s no chicken in these nuggets. Pound cake, frosting and cereal make these “nuggets” and french fries made out of toasted pound cake and dipped in a vanilla pudding “ketchup” make this dinner a treat.
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Faux Fish Sticks and Peas (via Family Fun)- If there’s two things my kids hate it is probably fish stick and peas, but something makes me think they would think twice about eating these. The fish sticks are made out of sugar wafer cookies and the peas are made from taffy.
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Gelled Juice (via Family Fun)- A perfect way to trick a thirsty loved one. This “Juice” is made with gelatin.
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Kitty Litter Cake (via Fabulous Food)- This has got to be my favorite “prank” cake. Trick your kids by telling them this is what they are having for dessert. My kids would run straight for the door.
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Posted by Marisol on April 1, 2012
I like love wine!
What does a wine-o lover of wine like me do with the wine corks? Throw them away of course. Well, not anymore! Apparently there are so many things I can do with wine corks, like make a bath mat or a wreath and even a monogram. I’m leaning towards making a monogram for my entry way.
Here are a couple cool things I saw around the web that anyone can make with just a few or a lot of wine corks:
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Posted by Marisol on April 1, 2012
I love when I come across new websites and Bauble Bar is one of my new favorites. Not only do they have the cutest accessories they are at reasonable prices. If you sign up for a new account you will get a $10 credit, don’t worry the account is free.
Here are just a few of my favorite pieces:
[1] Acrylic Monogram $56 [2] Roseland Disco Wrap $28 [3] Teal Fes Bangles $52
[4] Lilac Stack Ring $54 [5] Soleil Strip Cuffs $162 [6] Seafoam Cable Necklace $54
CLICK HERE to sign up for your free membership to the Bauble Bar and receive $10 off your first order.
Posted by Marisol on March 31, 2012
I am hoping I still have a few readers out there. I know I’ve been MIA, but I have a decent reason. Want to hear it? Well, on the 14th of February I left for Miami to go on a cruise with half of my office. I got back from that on the 20th and then on the 22nd I left for San Antonio for a work conference and got back from there on the 26th. So I was pretty much out of town for the last half of February. As tired as I was I did have an amazing time. I got to parasail in Key West, snorkel in Cozumel and visit the Alamo in San Antonio.
I must say that this last week at work has been rough. I am pretty sure I acted like a b*tch most of the week…oops. Hey, I was tired! It’s amazing how traveling can take a toll on you. But no worries I am back and I don’t plan on traveling until October.
I love Rocky Road ice cream, so when a co-worker brought these bars to the New Year’s Eve party I knew I would love them. He was kind enough to give me the recipe and I thought I would share it with you all.
Fudgy Rocky Road Bars
Ingredients:
8 graham crackers
1 1/2 cups natural almonds, toasted and coarsely chopped
1 cup marshmallow fluff
1 bag semisweet chocolate chips
1 can condensed milk
Directions:
Preheat oven to 375 degrees. Line bottom of a 9x13 baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toaster and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow fluff.
In a heatproof bowl set over a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.
Posted by Marisol on March 3, 2012
I came across these Juice Box Robots on Pinterest and just had to make them for my kid’s Valentine’s Day treats. I even got my kids to help by gluing the eyes on to the “head”. My children enjoy anything that involves glue, hence they had a blast making these.
I made the rest of the robot by using Laffy Taffy for the arms and Starburst for the feet. Then I packaged it in a cellophane bag and attached Robot Valentine’s Cards.
Of course, you can make these for any occasion. These would make great favors for any party.
Juice Box Robots
Ingredients:
per robot:
(1) juice box
(1) mini box of Nerds
(2) pieces of Starburst
(2) mini Laffy Taffy
a pair of googly eyes
white glue
glue dots
Directions:
Put a small amount of white glue on the back of the googly eyes and glue on to the Nerds box, let dry. While you are waiting for the "head" to dry. Using the glue dots place the Laffy Taffy on each side of the box, creating "arms" and on the Starburst and place on the bottom of the juice box, creating "feet". When the eyes are dry, place the "head" on the top of the juice box with the glue dots.
To package them place in a cellophane bag and tie with ribbon.
Posted by Marisol on February 10, 2012
These cookies have got to be the easiest thing I have ever made, except for boxed macaroni. Actually, I think that these cookies are easier to make. There is a total of 4 ingredients, yes 4, in these things. I guess that’s why they are called “magic”. I think any baked good that doesn’t contain flour should be called “magic”.
Don’t let the lack of flour fool you. These cookies are just as delicious as a cookie that contains flour. The cookies are light and practically melt in your mouth. I know I always say this, but they go great with your morning coffee. I know, I have a problem, but at least I am eating breakfast (the most important meal of the day).
Magic Peanut Butter Cookies
Ingredients:
1 cup sugar
1 cup creamy peanut butter
1 egg, beaten
1 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees.
Mix sugar and peanut butter until well combined, add the remaining ingredients. Drop by teaspoonfuls onto an ungreased baking sheet. Using the back of a spoon lightly "smoosh" the cookie.
Bake for about 10 minutes wuntil golden. Cool completely.
Posted by Marisol on February 9, 2012
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