"Elsa's Ice" Rock Candy

Disney's Frozen II is coming out in theaters this week! Elsa's Ice Candy is perfect to make for a Disney's Frozen themed Party or just for fun. I made this for a fun treat for my kids and they loved in.

Ingredients:

• 1-3/4 cups Granulated Sugar
• 1/2 cup Light Corn Syrup
• 1/2 cup Water
• Food Coloring 
• 1/2 tsp. Flavoring
• Powdered Sugar for coating

*Other materials you will need include a sauce pan, baking sheet, and candy thermometer. 

Directions:

1. Lightly spray a baking sheet or place a silicone baking mat on a baking sheet. 
2. Add sugar, corn syrup, and water to a sauce pan. Bring to a boil while stirring constantly to dissolve sugar. Once it is boiling you can stop stirring. Let it keep boiling until it reaches 300℉ on your candy thermometer. 
3. Once the temperature reaches 300℉ remove it from the heat. Working quickly, add the food coloring and flavor. I used strawberry flavor and a few drops of blue gel food coloring, so it ended up tasting like cotton candy. Stir quickly and pour onto your prepared baking sheet. Tip the sheet frpm side to side to help spread the candy and tap the sheet lightly to remove bubbles. 
4. Allow the candy to cool and harden completely, about 30 minutes.
5. Flip the baking sheet over to remove the candy. Use a hammer or something sturdy to break your candy into desired size pieces. 
6. Coat your candy pieces in powdered sugar. This will stop it from being sticky. If you want cleaner or more clear looking pieces, use a lint free cloth to rub some of the powdered sugar off. 
7. Keep in an air tight container. Enjoy!

Tips/variations:

*You can make your candy any color or flavor. This could be an easy treat to add to any themed party. I love to have red cinnamon candy during the holidays.  

*Be careful when breaking the candy, it will be a little sharp.

Baby Shark Ocean Themed Cake

Baby Shark Doo Doo!

This is a perfect Cake to make for a ocean themed party. You could add any type of cake topper, just like I added a baby shark. I made this as a smash cake for a 1st birthday! It was the perfect addition to the baby shark themed party!

Materials

• Pre-made Cake with first layer of frosting Chilled for at least 30 minutes
• White Frosting (1.5 cups for a 6 in cake)
• Gel Food Coloring (I used Blue)
• Sour Gummy Strips
• Multi Colored Sprinkles
• White Pearl Sprinkles
• Cake Topper (Baby Shark)

Directions:

1. Make sure you have all of your materials. 
2. Start by splitting your white frosting into 2 separate bowls. Color 1 bowl of frosting a darker shade of blue and the other a lighter shade of blue. 
3. Use the lighter shade of blue and coat the whole cake with a thin layer. Chill for 10 minutes. Chilling will help stiffen the frosting making it easier to spread and get a smooth look. 
4. Next spread the darker shade of frosting around the bottom half of the cake. Smooth it out to create an ombre look. I also added the darker frosting to just the top of the cake. Let Chill again for at least 10 minutes. 
5. Now you get to add the ocean decorations. First cut the sour gummy strips into starfish, seaweed and coral. I used red for starfish, orange cut thin and twisted to make coral, and then green cut to look like seaweed. If you would like you could also cut out small fish or other shapes of coral. Stick these decorations around the outside of the cake. 
6. Use the sprinkles to add final details. Use the white pearl sprinkles to add bubbles and the colored sprinkles to create a rock look to the bottom of the ocean. I also used the colored sprinkles to add detail to the top of the cake. 
7. Last add your cake topper and show off your beautiful cake!

Special K Bars

A Delicious Classic Bar for any occasion!

Ingredients:

• 1 cup Sugar
• 1 cup Corn Syrup
• 1 cup Peanut Butter
• 6 cups Kellogs Special K Cereal
• 1 cup Milk Chocolate Chips
• 1 cup Butterscotch Chips

Directions:

1. In a pot on the stove at medium heat, stir the sugar and corn syrup constantly until boiling. 
2. Remove from heat and stir in Peanut butter. 
3. Put cereal in a large bowl. Pour the sugar over the cereal and mix well. 
4. Pour into a lined cake pan and press flat.
5. Melt together both chips on low heat in a small pan. Stir constantly so it does not burn. Pour over the bars and smooth out with a knife. 
6. Put in the fridge to cool. Once cooled, cut into bars. 
7. Enjoy!

Tips/Variations:

• Add festive sprinkles to the top of the chocolate before cooling for special occasions. 
• If you melt the chips in the microwave be sure to stir every 20 to 30 seconds. It will burn quickly. 

Mint Chip Cookies

These Taste Just Like Mint Chip Ice Cream!

Ingredients:

• 1 cup Butter, Softened
• 1 1/2 cups Sugar
• 2 Eggs
• 1 1/2 tsp. Mint Extract (not peppermint)
• 1/2 tsp Vanilla Extract
• Green Food Coloring
• 3 Cups Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 tsp. Cream of Tarter
• 1/4 tsp. Salt
• 1 Cup Andes Cream de Menthe Baking Chips
• 1 Cup Semi-Sweet Chocolate Chips

Directions:

1. Preheat oven to 350℉
2. Cream Butter and sugar until fluffy. 
3. Add eggs, 5-10 drops of food coloring, and mint extract. Mix well for about 2 mins. Add more food coloring if needed, the color will lighten when dry ingredients are added. 
4. In a separate bowl mix dry ingredients. Sift into wet ingredients a little at a time. Mix until combined. 
5. Add the mint and chocolate chips and stir until incorporated. 
6. Line cookie sheets with parchment paper or silicon mats. Drop cookies using a cookie scoop or about 1 1/2 table spoon size balls. 
7. Bake for 8-10 mins. Watch for them to start cracking and then remove from oven. Let cool on baking sheet for a few minutes to set. Transfer to a cooling rack to finish cooling. 
8. Enjoy within 4-5 days! Yum!

Tips/Variations:

• You can put these in the freezer once baked and cooled to save for a special occasion. These are best if frozen in an air tight container for up to a month. 
• These are great any time of the year but great for Christmas or St. Patrick's Day because they are green. 
• Make these into an ice cream sandwich with one scoop of vanilla ice cream between for a cool treat. Or break into pieces over a bowl of ice cream.

Banana Bread

 This always turns out moist and delicious! It never lasts long in our house!

Ingredients:

• 1/2 cup Butter, Softened
• 1 cup Sugar
• 3 Ripe Bananas, mashed
• 2 eggs, beaten
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 1 1/4 cups Flour

Directions:

1. Preheat oven to 350℉
2. Cream together butter and sugar. 
3. Add beaten eggs and mashed bananas, mix well. 
4. Mix dry ingredients in a separate bowl. Add slowly to the wet ingredients until combined. 
5. Pour into a greased and lightly floured loaf pan.
6. Bake for 45-55 minutes.
7. Let cool and Enjoy! I like to cut a slice out while it is still warm and spread some butter on it. 

Tips/ Variations:

• Make banana bread muffins instead! Grease and flour a muffin tin and bake for about 20 minutes. Do not use muffin liners, it will stick. 
• Keep in an air tight container on the counter for 4-5 days.

S'more Snack for Kids

S'mores Snack Mix

My kids love to have this as a snack. 

It is fun for them to make little mini s'mores!

Ingredients:

1 cup Honey Graham Cereal 

1/4 cup Milk Chocolate Chips

1/2 cup Mini Marshmallows

Directions:

 Mix all the ingredients in a bowl. Enjoy!

Unicorn Ice Cream Cone Cakes

Unicorn Cone Cakes

Ingredients:

• 24 Ice Cream Cones
• 1 box of Cake Mix and Ingredients Listed on Box
• 2 Tubs of White or Vanilla Frosting
• Food Coloring Gel
• Frosting Piping Bag and Large Star Tip
• Mini Marshmallows
• Pink Sugar Sprinkles
• Starburst Unicorn Horns

Directions:

1. Preheat over and prepare the cake mix according to the box. 
2. Place the cones in muffin pans. Use foil if needed to keep the cones from tipping over, or just have a steady hand when moving the pans. 
3. Fill each cone leaving at least 1/2 inch of space from the top of the cone. This will give the cake batter space to rise. I learned this the hard way. 
4. Bake the cake for about 12-15 minutes Keep an eye on the cake and check it to see if it is baked through. It could take more or less time depending on the mix you have. 
5. Move cone cakes to a cooling rack. 
6. Prepare your frosting. Separate the white frosting into 3rds, keeping one 3rd white. Using food coloring turn one 3rd pink and the other purple. Using the gel color will keep the frostings consistency, if you use liquid it could make the frosting runny. 
7. Make sure your tip is in the piping bag. Scoop the frosting into the bag switching colors with each scoop. Do not stir the colors together. As you squeeze the frosting out of the bag it will swirl together. 
8. Top each of your cone cakes with frosting once they are cooled.
9. Prepare your Unicorn Horns (click the link for the directions).
10. Make the ear with the mini marshmallows. Cut one marshmallow in half diagonally along the side with a clean scissors. Dip the sticky parts in sugar sprinkles. 
11. Place the horn in the center of the frosted cones and then the ears on each side of the horn. 
12. Use a cake pan with a sheet of colored tissue paper laid in it to hold the cones. 
13. Enjoy!

Starburst Unicorn Horn Cupcake Decoration

Starburst Unicorn Horn 

Materials:

• Starburst Candies (1 will make 2 horns) 
• Knife

Directions:

1. Unwrap a few starbursts and cut them in half. 
2. Take one half and start to squish, pull, and twist it into a snake like shape. Have each end be thinner and the center be thick. Do this again with another color. 
3. Take your 2 stretched colors and twist them together. 
4. Cut your twisted starbursts in half and then you have 2 horns. 
5. Use these to decorate cupcakes or other sweet treats!

Notes: I used the Starburst FavReds to get all the pink colors!  Click here for the Cone Cake Recipe!

Spicy Shrimp & Tortellini Soup

This Soup is Another Family Favorite!

This is a very spicy soup. If you are not a fan of spicy food check out my variations below.

Ingredients:

• 1/4 cup Olive Oil
• 2 Celery Sticks, Chopped
• 4 Garlic Cloves, Smashed & Peeled
• 2 large Shallots, Chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 lb Chorizo (Spicy Pork Sausage)
• 2 Cups Dry-White Wine (Pinot Grigio)
• 1 6oz Can Tomato Paste
• 6 cups Chicken Broth
• 2 Dry Bay Leaves
• 1 pack Three Cheese Tortellini (not dry)
• 1 Pound Peeled & Deveined Shrimp (uncooked)
• 1 15oz can of Cannellini Beans (White Kidney Beans), Rinsed & Drained
• 1 Cup Fresh Basil Leaves, 
• 1 Tbs Chopped Fresh Thyme or 1 tsp dry Thyme
• Crusty Bread

Directions:

1. In a large stock pot heat the oil over medium-high heat. Add the Celery, Garlic, Shallots, Salt, & Pepper. Cook until vegetables are slightly softened, 4-5 mins. 
2. Add the Chorizo. Break into pieces with a wood sppon and cook until brown, 4-5 mins. 
3. Add the Wine and scrape the brown bits off the bottom of the pan. 
4. Stir in Tomato Paste, Chicken Broth, and Bay Leaves. Cover, bring to a simmer, and cook at a Medium-low heat for 5 mins. 
5. Bring back to a boil, uncover, add the Pasta, Shrimp, Beans, Basil, and Thyme. Cook until the shrimp and pasta are cooked through, 4 mins. Shrimp will turn pink once cooked. 
6. Remove Bay Leaves and discard. 
7. Serve with a crusty bread. I love toasted french bread with a little butter and garlic salt. 

Tips:

• If you are not a fan of Spicy food try a mild sausage or any other favorite ground meat.
• Make sure you get the fresh 3 cheese tortellini usually found near the produce in a cooler.