Homemade Chocolate Pudding

by Contributor Lisa Thiele

Skip the ʻol packaged pudding; itʼs time to make your own! Itʼs easy, delicious

and you can customize it however youʼd like. I went with the classic chocolate

and used almond milk instead of whole milk. Feel free to swap out the dark

chocolate for semi-sweet, white chocolate or perhaps butterscotch.

This is also a fun afternoon treat to make with the kids!

{Photography & Styling by With Style & Grace}

Homemade Chocolate Pudding {Recipe adapted from Bakers Royale}

Ingredients:

• 1/2 cup cornstarch

• ½ cup granulated sugar

• Pinch of salt

• 3 cups cold almond milk – you may replace with whole milk

• 3/4 cups dark chocolate, chopped

• 1 tablespoon almond extract or vanilla extract

Directions:

In a blender, combine cornstarch, sugar, salt and milk until everything is blended.

Set up your double boiler or a heat-proof bowl over – not touching- simmering hot water. Pour the blended mixture into the double boiler or into heat-proof bowl.

Stirring occasionally, youʼll begin to notice it thicken. Using almond milk, I had to add additional cornstarch – make sure you whisk as you pour to avoid clumps.

This takes 20-30 minutes (less if using whole milk) to form a thick enough consistency to coat your spoon.

Next, add in the chocolate and mix well to combine. Mix in the vanilla. Voila, homemade pudding!

Mini Almond Joy Candies

by contributor Lisa Thiele

Sometimes you feel like a nut...that's when it's time to make your own Mini Almond Joys!

 I don’t believe you can go wrong with the combination of chocolate and coconut, and then throw in an almond - sold! If you can avoid eating the entire batch, trust me, it’s not as easy as you might think, then might I suggest you surprise someone special with a box of these mini almond joys? Who doesn’t love a box of chocolates, especially homemade?

Homemade Almond Joy {Recipe adapted from Joy the Baker}

• 7 ounces sweetened condensed milk

• 1 cup powdered sugar

• 1 Tablespoon Vanilla extract

• pinch of salt

• 2 1/2 cups unsweetened flaked coconut

• 30 (or so) almonds

• about 20 ounces semi sweet chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To toast the almonds, spread them onto a separate {unlined} baking sheet and toast for about 10 minutes. Don’t go too far, it doesn’t take long to go from toasted to burnt. Remove from oven and let cool.

In a medium bowl, mix together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut, until combined. Yes, the mixture will be thick. Place mixture in the freezer for 30 minutes - it’s easier to work with when it’s cold.

Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little ball about 2 Tbsp.

Pressing firmly, make sure the balls are compact that way they don’t crack when dipped. Place the balls on the lined baking sheet and continue until you’ve gone through the remaining coconut mixture.

Warning, your hands will get sticky and may need to wash on occasion. Press an almond on top of each coconut ball. It’s okay if they don’t completely stick. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium size saucepan; add about two inches of water over a medium heat. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.

Make sure the bowl is about 1 inch from the boiling water. Stir the chocolate as it melts. Turn the heat off once the chocolate has melted but recommend keeping the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond ball on a fork. Use a spoon to scoop a bit of chocolate over the almond. That way the almond will stick to the candy and not fall off as you dip. Lower the fork into chocolate and spoon chocolate over candy to coat. Lift fork and let the chocolate. Place on the lined baking sheet. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature.

For the box – take an average sized {retail} jewelry box and wrap both parts in fun {gift-wrap or scrapbook} paper. Place each chocolate in a mini cupcake liner and set alongside one another in the box. Fill the box (single layer) and cover with the wrapped lid.

all styling & photography by With Style & Grace

Rice Krispies Treats Dipping Pops!

by contributor Lisa Thiele

Today's treat is a childhood favorite: rice krispies treats ‐ with an upgrade!  Think "dipping," from chocolate sprinkles, to crushed Oreos, to mini (multicolored) chocolate chips. The options are endless, really. Plus, you can {easily} make these without breaking the bank. Not bad, right?

This is a fun, hands‐on activity to do with the kids. Okay, and adults. I mean, who doesn’t like rice krispies treats? If you’re throwing a birthday party for the little one, consider setting up a rice krispies treat dipping station, where the kids can make their own “krispies pop”. These can also make great parting favors

Concept and photos by With Style and Grace

Rice Krispies Treat Recipe (adapted from back of the cereal box)

Ingredients
3 Tablespoons Butter
1 package (10oz or 40) regular marshmallows or 4 cups of miniature
marshmallows
6 cups Rice Krispies cereal
lollipop sticks ‐ optional
Directions:
In a large saucepan, on low heat, melt butter. Add marshmallows and stir until completely melted. Remove from heat.
Mix in Rice Krispies cereal and stir until well coated.
Once it’s cool enough to touch (5 minutes), use your {clean} hands, roll a small ball of the rice krispies mixture and set on a sheet of parchment paper. Continue until all the mixture is all gone.
For Rice Krispies on a stick, insert stick into the center and set aside for at least 30 minutes to finish cooling.
Decorating:
2 cups chocolate chips
Assortment of sprinkles & toppings – think crushed Oreos
Foam block
Place toppings in individual bowls. Set out for dipping.
Using a double broiler (or microwave), melt chocolate chips. Remove the chocolate
from the stove. Dip the tops of your rice krispies treats into the chocolate, hover
over the bowl until its no longer dripping. Either dip or sprinkle topping(s) of
choice.
Note: if the chocolate &/or the toppings are too thick and heavy, the lollipop stick may
go through the rice krispies treat balls.
Set decorated treats into a foam block or something that will keep them upright.
Have fun with it and be creative!

Rosemary White Bean Soup

by contributor Lisa Thiele

‘Tis the season for soup!

I don’t know about you, but I’ve been on a soup kick this winter and I’m still going strong. This rosemary white bean is one of my favorites and just had to share it with you. For those of you with allergies or looking for a healthy meal, this recipe is dairyfree and glutenfree. If you can eat gluten, I recommend a nice (warm) hearty loaf of bread for dunking. This is an easy and delicious dish to serve to guests or if you’re like me, make a batch or two and enjoy for that weeks lunch and/or dinner.   

What’s your favorite soup?

Rosemary White Bean Soup {from Barefoot Contessa}

1 pound dried white cannellini beans

4 cups sliced yellow onion
¼ cup olive oil
2 garlic cloves
1 large (6”) branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for at least 6 hours or overnight. Drain and Rinse.  In a large stockpot over low‐medium heat, sauté the onions with olive oil until the onions are translucent, about 12‐15 minutes. Add the garlic and cook over low heat for about 3 minutes. Add white beans, rosemary, chicken stock and bay leaf. Cover, bring to a boil and then simmer for 30 ‐ 40 minutes, until the beans are quite soft.  Remove the rosemary branch and bay leaf. Using either a food processor or food mill, pulse until soup is pureed. Return the soup to the pot to reheat. Add salt + pepper to taste. Serve hot.
makes 6 servings.


Valentine's Day Salad

by contributor Lisa Thiele

The countdown to Valentines Day continues. First, it was heart shaped marshmallows and now, heart shaped beets. Oh the possibilities are endless with cookie cutters. If you’re staying in this Valentines Day, this is great salad recipe that’s nice and light plus the red (heart shaped) beets add a special, “I love you” touch. If you’ve never roasted beets before, don’t be afraid, they couldn’t be easier. Just make sure you allow enough time for them to cook. This recipe is simple, delicious and the presentation will leave your guests/significant other very impressed.

Roasted Beet and Orange Salad {adapted by Epicurious}

6 medium beets, scrubbed

2 large oranges, peeled and cut into segments

1 small sweet onion, cut into thin wedges
Package of mixed baby greens (spinach, arugula, watercress + Boston lettuce –
washed and dried)
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp grated orange peel
salt + pepper
Goat cheese, optional
Directions

Preheat oven to 400° degrees F. Drizzle beets with olive oil and sprinkle with salt and pepper before wrapping each beet in foil. Place beets directly on oven rack and roast for about an 1 hour 30 minutes – or until tender when pierced with fork. Let cool. Peel beets and slice lengthwise, about ¼ inch thick. With your heart shaped cookie cutter, cut out individual hearts. Either discard scraps or save for leftovers.

Place mixed greens into your bowl and then add heart-shaped beets, orange segments and onion to mixed greens. Whisk together vinegar, oil, garlic, and orange peel in small bowl; add to salad mixture and toss to coat. Salt and pepper to taste. Let the salad stand at room temperature 1 hour before serving.

Chocolate Chip Coconut Cookies

by contributor Lisa Thiele

Mmmm… soft, chewy, chocolatey and a hint of coconut, all in a single bite!

I find that bite size anything is almost more enjoyable. Less guilt and you can eat two for the “cost” of one. We all have our own justifications, right?

These are the perfect little cookies for a houseful of kids, big or small. Make a batch (or two) of these and I can guarantee they’ll be gone before the end of the night.

all photos by With Style & Grace

To make a cookie sandwich, add a small spoonful of ice cream or fat free cool whip (diet friendly) to the flat end of one cookie and then top with the second cookie. For a frozen “ice cream cookie sandwich”, throw them in the freezer and voila, delish!

This recipe is adapted from Two Peas and Their Pod and in my opinion; she’s the cookie queen!

{Bite size} Chocolate Chip & Coconut Cookies Recipe
1 3/4 cups all-purpose flour!
1/2 tsp salt!
1 tsp baking soda!
1/2 cup unsalted butter, at room temperature!
1/2 cup packed brown sugar!
1/3 cup granulated sugar!
1 large egg!
1 tsp vanilla extract!
3/4 cup mini chocolate chips
½ cup coconut flakes, optional
Preheat the oven to 35o degrees F. Line baking sheet with
parchment paper and set aside.
In medium bowl, whisk (or sift) together the flour, salt, and baking
soda. Set aside.
Using your KitchenAid, cream butter, brown sugar and granulated
sugar until nice and creamy. Add egg and vanilla extract. Mix until
well combined.
Slowly & carefully mix in the flour mixture until combined. Stir in mini
chocolate chips and coconut flaked.
Roll dough into balls – for mini, about 2 tsp of dough and regular,
about 1 Tbsp. Place on the baking sheet and using the bottom of a
cup, slightly flatten. Bake for 8-10 minutes. Remove from the oven
and let cool. Transfer to a wire rack to continue cooling

Homemade Marshmallows {And S'mores}

by contributor Lisa Thiele

Whether it’s sandwiched between chocolate and graham crackers, dunked in a cup of hot cocoa or simply eaten directly from the bag, you can’t go wrong with the classic marshmallow. For some reason or another I never thought to make them from scratch, maybe because I had assumed they’d be difficult or that I’d mess them up somehow. Aside from them being completely addicting delicious, they’re incredibly easy to make!

Makes about 96 1-inch cubed marshmallows (recipe adapted from Smitten Kitchen)

about 1 cup confectioners’ sugar!
3 1/2 envelopes (2 Tbsp plus 2 1/2 tsp) unflavored gelatin!
1 cup cold water, divided!
2 cups granulated sugar
1/2 cup light corn syrup!
½ cup hot water (115 degrees F)
1/4 tsp salt!
2 large egg whites
2 tsp vanilla (+ I added 2 tsp almond extract)
Directions
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer sprinkle gelatin over cold water and let stand to soften.
In a saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6-8 minutes. In a large bowl, using beaters, beat egg whites until they just hold stiff peaks. Beat egg whites and vanilla (+ almond if you chose) into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board.
Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Or use a heart-shaped cookie cutter.
Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

With Valentines Day being just a month {and a day} away, I figured the dessert table would be overcrowded with cookies and cupcakes and decided to go for powdered marshmallows, on a stick. Everything’s more fun when it’s on a stick and plus who doesn’t like a fluffy, bite‐sized sugary treat? Exactly. But before you consider these homemade marshmallows, I must warn you. You may think twice before reaching for that bag of store bought marshmallows.

These can also be packaged and given as a gift. All you need is a few cellophane bags(Michaels), stickers (Paper Source) and a container or box of some sort to hold it all together (Container Store). Voila!

 

I wish I could tell you I was that talented and intentionally formed that heart in the middle of the toasted marshmallow, but I was just as curious as you are right now.

Let me just say that the nuttiness from the almond extract was divine! When the

marshmallow melted into the chocolate, both the s’mores and the cocoa, the hint of almond had me going back for thirds seconds.

A few ideas to consider ‐ pink/red food coloring, mint extract instead of almond or cut out various shapes using cookie cutters.

How do you like your marshmallow?

Post created & photographed by With Style & Grace