Sweet Tooth Delight

I promise this will not be purely a food blog. Really. But, food is good. So, in hopes to get you inspired to try a few new things (everything in moderation folks!), I will be sharing some fun recipes now and then!

A few days ago I posted a photo to instagram of some delicious chocolatey goodiness. Well, the mystery treat went over super well so, it's time to share! Another result of pinning lately, when I found this recipe I knew I'd have to make it some day. I give you the three ingredient 3 Musketeer Bar! You can find the pin and original recipe here. I followed it exactly but, after taste testing decided that if I ever make them again (and that is only a matter of time my friends) that I would make a few slight changes. The original recipe called to coat the bottom of the pan with the melted chocolate before spreading the marshmallow mixture on top of it. In my experience, that made for a much too thick bottom to the candy bar. I would first mix together the marshmallow creme and hershey spread. Then, once it's set up, cut and dip all six sides in the melted chocolate coating. All in all, a super easy and really yummy treat! Mind you, these are not an every day desert. They are much too rich for that! But, for something special, they were perfect.

(I've modified a few of the ingredient amounts and instructions slightly to make them come out better and more like the real candy bar)

Ingredients :

• 1 jar marshmallow fluff (7 oz)
• 2/3 cups chocolate spread (í used Hershey's, you can also use Nutella)
• 6-8 oz chocolate candy coatíng (can use chocolate chíps, almond bark, or any of your favoríte meltíng chocolate)

Directions:

1. ín a microwave-safe bowl, míx together the creme and chocolate spread. Mícrowave for about 30 seconds, stír, and pour evenly into a parchment paper lined pan. (I recommend at least using an 8x8 pan or the silicon pans would be great for this so you don't have to line it with parchment paper). Refrígerate about 20 mínutes or untíl fírm enough to cut.
2. Remove the candy from the pan and, if need be, peel off the paper. Cut ínto 8 bars for full or king síze candy bars or 16 for fun or mid síze bars.
3. Melt candy coatíng ín a bowl and díp the tops and sídes of the candy bars untíl completely coated. Let the chocolate set a few minutes to harden and store ín a sealed contaíner.

Enjoy these sweet treats! But, remember, everything in moderation ;-) God bless!!

Breakfast Love

I haven't always been a lover of breakfast. Growing up I tended to steer toward the simple approach. Basically a bowl of cereal and I was good. But, with a hubby that could live off of eggs, I've learned to appreciate all the different kinds of breakfast and it has changed everything. I can no longer do a 'light' breakfast or 'no breakfast'. It is literally the first thing we do when we wake up in the morning. Maybe I've adjusted to the boys or they've adjusted to me but, that's just how it is in our house. Sunday mornings seem to be the one day breakfast is rushed. The only time I may have to survive on a granola bar until after church. We make it work but, by the time we're out of service I am so ready to eat. Like now. Take me to fast food because I cannot make it home and then still have to cook something! LOL.

For the past couple of years (crazy now that I think about it!) breakfast has consisted of a toasted wheat bagel spread with a little nutella (and yes I really do mean a little. It's so sweet!), a couple of eggs scrambled in coconut oil and a glass of milk or orange juice.  And, I know this is so healthy, but if milk is my choice of drink I usually (and by that I mean always) toss in a little Nesquik powder to yummy it up. Yea, anyway.

Recently I've taken to pinning again. I took a hiatus it seems. But, I've found some really great looking recipes and finally decided to give one a try. It's for Blueberry Greek Yogurt Muffins and you can find the pin here. Let me just say, blueberries have never been at the top of my favorite berry list. But, these muffins, perfection! They are so soft and moist right out of the oven and a big hit the second day as well. The boys gobbled them up this morning!

Blueberry Greek Yogurt Muffins (I made a few adjustments from the originally pinned recipe) :

Ingredients :

1. 2 cups whole wheat flour
2. 1 cup white sugar
3. 1/2 tsp salt
4. 2 tsp. baking powder
5. 1/3 cup applesauce
6. 2 eggs
7. 1 Yoplait Greek Yogurt container 7 oz
8. 1 1/2 - 2 cups fresh or frozen blueberries

Instructions:

1. Preheat oven to 400 degrees.
2. Mix together flour, sugar, salt and baking powder.
3. In a separate bowl, whisk together applesauce, eggs and greek yogurt. Slowly add the wet ingredients to dry ingredients.
4. Mix just until combined.
5. Fold in blueberries.
6. Fill muffin tins to the top and Bake for 15-20 minutes or until center is done.

*The batter will seem a bit dry when you first mix it all together. Just keep stirring and it will eventually come together.

We worked really hard cleaning house and doing schoolwork yesterday so we could take today to be lazy. And these yummy muffins were the perfect start to a day full of possibility! God bless!!