This week I had the opportunity to work with Tostitos! NOM NOM NOM! They are currently promoting their PARTY SAFE BAG that features an alcohol sensor that can detect alcohol once blown into. The sensor then lights up either green or red reminding you to get home safely.
By purchasing a bag of Tostitos Tortilla Chips, and using the UPC code the night of the Big Game, the first 25,000 fans will receive $10 off their Uber ride home!! The Super Bowl is one of the biggest drinking nights of the year so it’s important to put your safety first when your planning out your celebrations. Stay safe everyone and have a great weekend!
*This post was sponsored by #Tostitos, but all opinions are my own*
I just can’t help myself! I’m so excited to share some of my Valentine’s Day recipes & DIY’s with you all. So, here goes the first one for 2017…EMOJI HAND PIES!! In other words, it’s a pink heart-shaped poptart, but I wanted to be fancy. HA! It has to be my most used and most LOVED emoji, so why not incorporate it into a breakfast pastry?? Hope you all love these just as much as I do! HAPPY VALENTINE’S DAY
VALENTINE EMOJI HAND PIES
PREP TIME: 1 HOUR
COOK TIME: 30 MINS
TOTAL TIME: 2 HOURS
2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
2-3 Tbsp ice water
Pink & yellow gel food coloring
3/4 cup strawberry preserves (or other preserve of choice)
1 cup icing sugar or powdered sugar
2 Tbsp whole milk (or half and half)
1/4 tsp vanilla extract
In a food processor pulse together flour, salt and granulated sugar.
Add butter and pulse mixture until resembles coarse meal (just pulse until butter is no longer in large pieces).
Add 2-3 Tbsp water and pulse several times, if it doesn’t come together in clumps add an additional 1 Tbsp water.
Place mixture onto a clean, floured surface.
Gather dough into a ball and set a small amount of uncolored dough aside for your emoji sparkles.
Add pink gel food coloring to the dough and massage until color saturates entirely. Then divide your pink dough into two portions.
Shape both pink portions into about a 5-inch disk.
Cover all dough with plastic wrap and chill 1 hour.
Line two large, baking sheets with parchment paper.
Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle.
Trim edges to get a 12 by 10-inch rectangle (to even the edges).
Then using a heart shaped cookie cutter, cut out 12 hearts of dough. (If you cannot get 12, just repeat the cut-out process until you do.)
Arrange 6 of the hearts, spaced evenly apart on one of your prepared baking sheet.
Spread 1 1/2 Tbsp of jam evenly in the middle of each heart, leaving about a 3/4-inch rim on all sides uncoated.
Top each with your other 6 hearts, seal edges with your fingertips, then reseal with a fork (or fingertip again).
Using your uncolored dough, shape 1 large and 1 small diamond for each tart.
Tack your small diamond at the top right corner of the heart, and the larger one on the bottom left corner. (If your icing is made you can use that to tack the diamonds onto the heart, but they will stay on without)
Poke the center of each tart about 4 times with a toothpick.
Cover and transfer to freezer to chill at least 1 hour or up to one week.
Repeat process with remaining disk of dough.
Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven.
Preheat oven to 375 degrees.
Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes (some of the preserves may leak out, just peel it off once cooled).
In a mixing bowl whisk together all icing ingredients well then add more milk about 1/2 tsp at a time to reach desired consistency.
Divide into two bowls.
Add a few drops of pink gel food coloring to one, and a few drops of yellow gel food coloring to the other and mix well.
Spread pink icing over tops of cooled pop tarts, leaving a small rim uncoated around all sides.
Carefully spread yellow icing on the tops of the raised sparkles.
Sprinkle on desired toppings (I only used yellow sanding sugar for the sparkles) and allow glaze to set at room temperature.
Woke up to yet another rainy day here in Orange County. WOMP WOMP. Thankfully I have this bright, rainbow recipe to share with you all. Nothing makes me happier than colors and cake! So today, I decided to combine the two.
COLOR SPLASH RAINBOW ROLL CAKE
PREP TIME: 1 HOUR
COOK TIME: 10 MINS
TOTAL TIME: 2 HOURS
1 box super moist white cake mix
6 large eggs
1/4 cup water
1/4 cup vegetable oil
1/4 cup sour cream
1 tub whipped frosting
1 tub cool whip
1 tablespoon powerded sugar (flour also works)
Preheat oven to 350 degrees. In a large bowl, beat eggs until lemon colored. Add in the sour cream, cake mix, oil, and water. Mix until consistent, and there are no lumps.
Take six bowls, and pour about 3/4 cup of batter into each of the bowls. Add pink, orange, yellow, green, blue, purple food colorings into each of the bowls.
Carefully pour each of the colored batters into decorating bags or resealable food storage plastic bags. Cut one corner off each bag and pipe a thin layer of batter into your baking sheet. Continue until your baking sheet has been evenly filled.
Bake in the oven for 8-10 minutes or until the cake top springs back when touched.
Dust two kitchen towels with powdered sugar. Remove the cake from the oven, and quickly flip them onto the towel. Immediately roll up the cake, making sure to peel away the parchment paper. Let the cakes sit for 30 minutes.
While cooling, in a small bowl, mix together cool whip and whipped frosting. Add sprinkles of your choice.
Unroll the cake, and spread half of the frosting across the cake and roll into a log. Refrigerate for at least 1 hour before serving.
My light colorful meringue cookies melt as soon as they hit your mouth. Not only are they cute, but they are guaranteed to satisfy any sweet tooth. With a recipe that is easy to modify, you can make these cookies perfect for any occasion.
PSYCHEDELIC MERINGUE COOKIES
PREP TIME: 25 MINS
COOK TIME: 2 HOURS
TOTAL TIME: 2 HOURS 25 MINS
YIELD: ABOUT 20 COOKIES
2 egg whites
1 cup powdered sugar
1/8 tsp of almond extract (or any other flavored extract)
Pink and Neon Green food coloring
Preheat oven to 175 degrees.
Beat egg whites on high until stiff peaks are formed. (about 2 minutes)
Add 1/2 cup powdered sugar and beat until stiff and glossy.
Fold in remaining powdered sugar and the almond extract until combined.
Separate meringue into 2 bowls. (depends on how many colors you wish to use)
Add a few drops of food coloring to each bowl.
Fill a ziplock bag or icing bag with each color meringue.
Cut a small slit on one corner of the ziplock bag.
Pipe the meringue into circles on a baking sheet lined with parchment paper.
Bake at 175 degrees for 2 hours.
When finished, let cool for 10 minutes before serving.
If you haven’t yet.. YOU SHOULD. Chocolate Unicorn Bark is hands down the easiest thing to make and even better, it requires NO BAKING! It has been my go-to for parties and holiday gifts lately. The kids love it and the adults do too.
We all know when it comes to sprinkles MORE IS MORE! The more toppings the better the bark is.
PREP TIME: 20
TOTAL TIME: 20
YIELD: 1 LB. OF UNICORN BARK
1 pound white chocolate
Food Coloring (I used Pink & Yellow)
Jet-Puffed Mini Marshmallows (I sprayed mine with gold, edible spray paint for 2017!!)
Various sprinkles, candies & cereal
Place white chocolate in a glass bowl, set over a pot, stove set to medium heat. Stir until melted completely. (You can add vegetable oil/canola oil to the chocolate to help get desired consistency).
Divide white chocolate into smaller bowls and color with desired food coloring.
Pour the different colors of chocolate onto a parchment lined baking sheet and gently swirl with a toothpick.
Sprinkle your toppings and candies over the swirled colored chocolate.
Finish off with some more sprinkles, cereals, cookies and let set in refrigerator for 10 min.