Friday, May 25, 2012

Goldifsh® Graham White Chocolate Bark

Did you know that Pepperidge Farm makes Goldfish Grahams? They do, and they are delicious (the grahams, not the Farm). And they SMILE at you. So, to the people who say, "I don't eat anything with a face," you're outta luck. Sorry, suckas. 




Goldifsh® Graham White Chocolate Bark


Ingredients
  • 12 oz white chocolate chips
  • 3/4c EACH of vanilla cupcake, xtra chocolaty, and chocolate chip Pepperidge Farm® Goldfish® Grahams
Directions
  1. Cover baking sheet with wax paper.
  2. Mix the fishes (3c total) in a bowl.
  3. Melt the chocolate chips and spread out on the wax paper.
  4. Pour fish over chocolate (I took the time to make sure it was a single layer of fish all securely smashed into the chocolate. You may have fish left over).
  5. Chill in fridge until set and then break apart into pieces.
Yes! Great results! This was even better (way better) than the savory Goldfish bark. And do you see the smiles??? THE SMILES. I definitely felt like smiling myself after eating this bark, and you will too.

Saturday, May 19, 2012

Bugles Marshmallow Treats

I love Target. I do. But then there are times when I shake my fists at it, too, because (as I hear is the way for most people) Target always offers me things to buy that I hadn't planned on buying. So I buy them. And I really only shop in the grocery section! BUT then those purchases that I never planned on purchasing allow me to make tasty things like Bugles Marshmallow Treats. So I think my love for Target outweighs me wanting to give it the side eye.



Bugles Marshmallow Treats


For the full recipe that will sate both your sweet and salty cravings, visit Foodbeast.

Tuesday, May 8, 2012

Margarita Cake Balls

So Cinco de Mayo has come and gone, and now you are stuck with all of this left over (yeah, right) tequila, triple sec, and limes. Solution! Make dessert! This was actually my second attempt at this cake. Earlier in the week, I made it as instructed, but I thought I'd mix it up and make cake balls out of it on this go-round. Turned out great, I think.


I haven't made a Cake Mix Doctor recipe in a minute, so I was happy to be able to have a chance to crack open her book (although you can find the recipe for the cake version of this on her blog, too.)




Margarita Cake Balls


Ingredients (for the cake)
  • 1pkg (18.25 ounces) plain yellow or lemon cake mix
  • Half a package (3.4 ounces) vanilla instant pudding mix (4T)
  • 1/3c sugar
  • 2/3c water
  • 1/2c vegetable oil
  • 1/3c fresh lime or Key lime juice
  • 1/4c tequila
  • 2T triple sec
  • 1t grated lime zest
  • 4 eggs
Ingredients (for the glaze)
  • 2 1/2c confectioners’ sugar, sifted
  • 2T tablespoon tequila
  • 2T triple sec
  • 2 to 3T fresh lime juice or Key lime juice
  • 1t grated lime zest
Ingredients (for the coating)
  • white chocolate baking bark
  • margarita salt
  • lime zest
Directions

  1. Preheat the oven to 350 degrees F. Grease and flour 9x13 pan.
  2. Place the cake mix, pudding mix, sugar, water, oil, 1/3c lime juice, 1/4c tequila, 2T triple sec, and the lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the side of the bowl again if needed.
  3. Pour the batter into the prepared pan, smoothing the top with the rubber spatula and bake the cake until the top springs back when lightly pressed with a finger, 32 to 37 minutes. Transfer pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.
  4. Meanwhile, make the glaze: Whisk the confectioners’ sugar, 2T tequila, 2T triple sec, lime zest, and 2 to 3T lime juice in a small bowl and whisk until smooth.
  5. Crumble cake into big bowl, add glaze and stir until combined.
  6. Scoop into 2t balls and chill in fridge.
  7. Melt chocolate bark, coat cake balls, sprinkle with a little margarita salt and lime zest, and chill in fridge to set.

It could have been from all of the taste testing beforehand, but I thought they were great—you got smacked in the face with margarita taste without getting a surprise follow-up backhand from the alcohol.

Tuesday, May 1, 2012

Goldfish® Crackers Chocolate Bark

Did you know that I LOVE fishes. I think it's because they are so delicious... but I could be wrong. I had actually forgotten my love of Pepperidge Farm® Goldfish® Crackers until I spotted a Vanilla Cupcake flavor at the Target. SOLD! I didn't actually use those for this particular bark because I wanted to stick with the oldies but goodies. (But expect to see them and your other sweet fishy friends on a white chocolate bark in the near future).




Goldfish® Crackers Chocolate Bark


Ingredients

  • 12 oz milk chocolate chips
  • 1c EACH of cheese, originial, and preztel Pepperidge Farm® Goldfish® Crackers

Directions

  1. Cover baking sheet with wax paper.
  2. Mix the fishes (3c total) in a bowl.
  3. Melt the chocolate chips and spread out on the wax paper.
  4. Pour fish over chocolate (I took the time to make sure it was a single layer of fish all securely smashed into the chocolate. You may have fish left over).
  5. Chill in fridge until set and then break apart into pieces.

For some reason the barks that I've been making lately have been getting all soft and melty on me. Anybody know why? I think it may be because I'm spreading them too thin. I'll have to figure that out next time.


Don't have much to say about these. They were okay. Nothing spectacular. I'm looking forward to trying it with all of the sweeter fish.